AuthorMarla MeridithWe love these fresh peach margaritas in the heat of the summer.
Peach basil puree
4 ripe yellow peaches, cut into 1 inch pieces
1/3 cup packed fresh basil leaves
1/4 cup granulated sugar
1 cup water
1 tbsp freshly squeezed lime juice
for each cocktail
1 1/2 ounces silver tequila
1/2 ounce triple sec
1 tbsp fresh lime juice
salt for rim of glass
1
Make the peach syrup: Heat the peaches, basil, water, sugar and lime juice in a sauce pan over medium high heat. Bring to a boil, mix scarping down the sides of the pan to make sure the sugar is well incorporated and dissolves. Continue to simmer for about 5 minutes or until peaches are softened.
2
Remove the basil and pour the peach mixture into your blender and puree until smooth.
3
Rim the edge of a glass with salt. Fill 1/2 way with crushed ice.
4
Pour 1/4 cup of the peach syrup, tequila, triple sec and lime juice into a chilled cocktail shaker 1/2 filled with ice. Shake well and pour into the ice filled glass. Top with more ice, fresh lime and a sprig of fresh basil.
CategoryAlcohol, Cocktails, Courses, Diets, Gluten Free, Main Ingredients, Peach, TequilaCuisineAmerican, Mexican, VeganCooking MethodBlending, Boiling
Ingredients
Peach basil puree
4 ripe yellow peaches, cut into 1 inch pieces
1/3 cup packed fresh basil leaves
1/4 cup granulated sugar
1 cup water
1 tbsp freshly squeezed lime juice
for each cocktail
1 1/2 ounces silver tequila
1/2 ounce triple sec
1 tbsp fresh lime juice
salt for rim of glass
